The Culinary Journey of Chef John Mark at Gishiki 45
Chef John Mark has honed his skills at esteemed establishments around the globe, from the Maldives to Mauritius, the UAE to India. Currently, he leads the kitchen at Japanese eatery Gishiki 45 in The St. Regis Red Sea Resort.
The Power of Ingredients and the Importance of Harmony in the Kitchen
What one ingredient can instantly improve any dish?
Garlic and onion are Chef Mark’s go-to ingredients for elevating flavors in Asian cuisine, adding depth and aroma to any dish.
When you go out to eat, do you find yourself critiquing the food?
Chef Mark respects his peers in the industry and refrains from criticism unless necessary, emphasizing the importance of constructive feedback.
The Harmony Between Kitchen and Service
Chef Mark stresses the need for unity between the kitchen and service teams, highlighting the chef’s responsibility in fostering a cohesive working environment for the benefit of guests.
A Taste of Thailand and Home Cooking
What’s your favorite cuisine?
Thai cuisine holds a special place in Chef Mark’s heart, with its rich coconut flavors and aromatic dishes bringing him joy.
Your Go-To Quick Dish
Pasta is a family favorite in Chef Mark’s household, along with the classic Filipino dish, chicken adobo, showcasing his versatility in the kitchen.
The Chef’s Perspective on Customer Requests and Signature Dishes
What customer request most annoys you?
Chef Mark values the opportunity to learn from guest requests, emphasizing flexibility and open-mindedness in his approach to culinary creations.
Favorite Dish to Cook
Beggar’s chicken, a traditional Filipino delicacy, holds a special place in Chef Mark’s heart for its authenticity and intricate cooking process that yields a tantalizing aroma.
Leading with Respect and Collaboration
As a head chef, what are you like?
Chef Mark prioritizes a respectful and collaborative kitchen environment, eschewing tension and shouting in favor of effective communication and mutual respect among staff.
Chef Mark’s Salmon Batayaki Recipe
INGREDIENTS:
160g salmon; 1 oyster mushroom
For the dashi water:
Mix 100ml water; 5g konbu; 2g katsuobushi
For the batayaki sauce:
Mix 2 spoons soy sauce; 20g butter; 50ml dashi water; 1 spoon yuzu juice
INSTRUCTIONS:
1. Season the salmon with salt and pepper and dust with corn flour.
2. Fry the salmon in a heated fryer for 2 minutes.
3. Heat a non-stick pan and prepare the batayaki sauce.
4. Simmer the salmon and mushroom in the sauce until shiny and buttery.
5. Garnish with crispy leek and serve.